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TX 715 




.T27 
1892 
Copy 1 

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BY THE LADIES 


wSSfKBS^' 1 ^^- '/Jk||^u . OF THE ... >lr 

j West Medford (^REGJf rioNAi^HURCE ! 







! 



1892. 



If j 



OF CO^ : ^ ss 



{trs. 15.. £l. I5.BIB, 



,96" ARHNQTON jSF., cor. of Monument, 
WEST BEDFORD, ~ ~ MASS. 




^CONFECTIONERY,^ 



Home-made CANDIES a specialty, 

^~A18&,~A ?ULi. Um Of DHOCOIAYSS.— - 

Ice Cream, — Orders solicited for Parties and 
Family use. 

EDWIN STORY & CO., 

182 HIGH STREET, 

WEST MEDFORD. 



ARMSTRONG'S BAKERY. 

Here you can get a full line of goods usually found in a 

CREAM, FAMILY AND GRAHAM BREAD, 

HOT BOLLS AND BISCIUT EVEBY AFTEBNOON, 
Rich Fruit Cake a specialty. Give our Brown Bread a trial. 

ROBERT ARMSTRONG, 

168 High Street, WEST MEDFORD. 

My team will run in West Medford every afternoon. 



Miss BELLE PLATE 

'if S A Ji EKI B © P 

@ 1EL©«TI©P^¥I©LIP P © 

NO. 17 PRESCOTT STREET, 



DEALERS IN 





COTTON UNBEftWE/tff flW COSSETS. 



CDISS E, BfllRD. 



1 



153 HIGH STREKT, 

WEST MBDFOED, 



BEAR ilsT ZMZXILTTD 

THAT 

CHTJTE'S FLOHAL CHEAM 

Is the finest preparation in the market for Chapped or Rough 
Hands, Face and Lips, Sunburn. Itching, Imitation and 
Chafing. Delightful to use after Shaving, 
ONLY 25 CENTS PER BOTTLE. 
I also use the 

Finest Selected Drugs in my Prescription Department I 

that it is possible to buy. and guarantee the prices right 
in proportion to quality of Drugs. 
Remember my 

COLD SODA MILK SHAKE 

will be kept up to the standard of past seasons, with greater facilities 
for serving from my NEW FOUNTAIN, 
Yours. Truly. 
JOIIA IB. CHUTE, Ph. G., 
Apothecary, WEST MEDFORD. 



I 



FRED. A. KENT, 




m 149 HIQH JTREET. 

West Medford. 



Agent for the following specialties : 

Steel Picket, Tree and Flower Guards, 
" " Fence and Gates, 
" Wire Panel Farm Fence, 
" Door Mats, 

Wire Netting, Window Guards, etc., etc. 



KEITH & BATCHELDER, 

jm DEALERS \\ MASONS SUPPLIES, 

JOBBING A SPECIALTY. 

WEJT MEDFORD. 



E. T. KEITH, 63 Monument Street, 

C. L. BATCHELDER, 59 Monument Street. 



P. m. JEWETT, 



DEALER IN 



iFISH, * OYSTERS - CL/inS* 



184 H1QH JTREET, £ ® « WEJT MEDFORD. 



We invite the attention of the people of West Medford and vicinity to 

uiir 

3STEW <5:R0GERY gt0RE 4 

188 SlQft gT^r}?, Uj^ei^ Slodk, 

Where we keep as tine and fresh a line of Groceries and Canned Goods 
as can he found in town. We make a specialty of 

FINE TEAS AND PURE COFFEES. 

and sell them cheaper than same goods can be bought elsewhere. 
We h*»ve the finest 

CREAttERY SUTTER and fresh LAID EQQ5, 

that are s<~id in West Medford. and can do you lots of good if you 
will give us a call. 

We keep all kinds of 

in their seasons, and will hope for a share of your patronage. 
Yours Bespectfully, 

A 9 GBEEME & CO. 



Novelty Furnaces 



ARE THE 



ONLY BEST! 




niiiiinnnnniiniiiiiumfitnntiiiniif 



Dunbar & LaChapelle, 



AGENTS FOR 

WEST MEDFORD and ARLINGTON, 



FOREIGN AND DOMESTIC FRUITS 

HOT-HOUSE PRODUCTS, 



ST WHOLESALE fil]D KETfilL, 




SPECIAL ATTENTION PAID TO 

HvcleA^ wvcoll <yo ^&t&js,kcyn& will 



mm LO0KE % 

97, 99 and 101 FANEUIL HALL MARKET, 
B9ST0N. 



§ W. H. BABB, | 

E DEALER IN S 1 

< - 

5 Dry and Fancy Goods, § 

LADIES' AND GENT'S g 
g § 



Qrdsrs taigD for Igmorgsts Eattgms, 



8 Harvard Avenue, S 

? ° 

O WEST MEDFOKD. § 



MEDFORD 

STEAM LAUNDRY, 

DAME & BRUCE, Proprietors. 

FINE WORK, * • • PROMPT DELIVERY. 

Agency at Mr, W, H, BABB'S- 



We can serve as neat a Luncheon, Dinner, Tea. or Spread, (small or I 
large,) as can be served, and at short notice, when necessarr. 

•sctike, fsfihjiD, mw, $nm,*- 

In fact everything in the Catering - line. 

•^FRENCH ANB CREOLE DISHES 

A SPKCIALTY. 

Over -4=0 Varieties, Extra Quality. 
All orders promptly delivered by my own teams, without charge. 
EVERY DAY IN THE YEAR. 

Caterer to the Calumet, Porcellan and Alpha Delta Phi Clubs. 

Leave all orders at Evans 1 Drug Store, Winchester, or send orders to 
27 Jerome St., West Medford. Telephone No. 33-4 

JAMES R. YOtiNG, 

CATERER. - I 

27 JEROME STREET, - - - WEST MEDFORD. 



ALWAYS USE 

ORIENTAL TEA COMPANY'S 

TEAS AND COFFEES, 

1 

87 Court St. Scoilay Sq. Boston. 



* * (©tin DMT 




BY THE LADIES 

OF THE 

West Medford Congregational Church. 

1892. 



m recipes m 



BREAB. 

Tea Rolls. — Coffee cup sweet milk come to a boil, 
poured on butter the size of an egg and one half cup 
white sugar; when mixture is cool, add a well beaten 
egg, two thirds yeast cake dissolved in one half cup warm 
water and flour to make a batter ; rise over night, in morn- 
ing mix as bread, let rise, when light put in tins and wnen 
risen bake ; moisten top with sugar dissolved in hot water. 

Mrs. (J. E. Cummings. 
Vienna Rolls. — To one quart sifted flour add three tea- 
, spoonfuls Congress yeast powder and alittle salt; place in 
, a bowl with a tablespoonful soft, warm butter and mix thor- 
oughly ; add sweet milk enough to form a soft dough. Roll 
out fuil one half an inch thick, and cut with large round 
cutter; fold over to form a half round, pressing the fold 
down with the palm of the hand ; place on buttered pans, 
so as not to touch, and wash them over on top with milk 
to give them a gloss, then bake immediately in a hot oven. 

D. L. S. 

Spanish Rolls. — Scald i pt. milk, pour over one half 
cup butter and one fourth cup sugar ; when cool add one 
half yeast cake dissolved in one half cup warm water, mix 
well with 6 even cups flour about 8 o'clock in the morning, 
rise till three o'clock, then roll out one half inch thick and 
cut with biscuit-cutter, fold over with a little butter be- 
tween the folds. 

Mrs. M. L. Moksk. 
Wheat Bread and Biscuit. — To one quart sifted flour 
add three teaspoons of Congress yeast powder and a little 
salt; mix with sweet milk or water and bake immediately. 

D. L. S. 

I 

,1 ' 



2 

Cover Cake. — £ cup granulated meal, £ cup wheat flour, 
\\ teaspoonful baking powder, mix dry. Rub a scant ta- 
blespoonful of butter into the above, add \ cup sugar, J : 
cup milk, i egg and salt. 

MrS. H. W. Stebbins. . i 

Corn Cake. — Two cups white corn meal, one cup flour, 
two cups sweet milk, one egg, three teaspoonfuls Congress \ 
yeast powder. 

D. L. S. [ 

Corn Cake. — One cup yellow meal, one cup flour, \ cup ' 
white sugar, £ teaspoon salt; 2 teaspoons baking powder, 
1 tablespoon melted butter, 1 egg, 1 cup milk; bake in 
two Washington pie pans. 

Mrs. M. L. Morsk. 

Drop Biscuit. — Two cups flour, salt, one tablespoon su- 
gar or more, to suit taste, one and half teaspoon royal bak- 
ing powder, one tablespoon butter chopped with flour, 
about one cup milk, mix stiff. 

Mrs. E. E. Shkpard. 

Brown Bread. One cup white flour, one cup graham f 
flour, two cups corn meal, one teaspoon salt, one teaspoon ' 
soda, then add one cup molasses, two and two thirds cups ; 
water to make thin batter, steam hard four hours. 

Mrs. J. W. Bkan. 

Boston Brown Bread. One cup flour, one cup rye, 
two cups Indian meal, two thirds cup molasses, two cups 
milk, one cup lukewarm water, one teaspoon salt and three j 
teaspoonfuls Congress yeast powder ; steam two or three 1 
hours. 

D. L. S. 

Jenny Lind Muffins. One egg, one and one half cups \ 
milk, tablespoon sugar, two cups flour, one and one half \ 
teaspoons baking powder and a little salt, beat egg, add su- ; 
gar and milk, mix powder with flour and add to it. 

Mrs. C. H. Hanson. 

i 



Wheat Muffins. One egg, three tablespoonfuls sugar, 
piece of butter size of an egg, one pint flour, one heaping 
teaspoonful baking powder, salt, add milk enough to make 
it drop easily from spoon. 

Mrs. Stkbbikp. 

Whole Wheat Muffins. One cup whole wheat flour, 
one cup white flour, one half teaspoon salt, one half tea- 
spoon soda, one teaspoon cream tarter, one table spoon su- 
gar, one teaspoon melted butter, milk enough to make a 
soft batter — a little more than one cup ; mix in the order 
given and bake in hot gem pans. 

Mks. Stebbins. 

Congress Muffins. — Three cups flour, two cups sweet 
milk, one egg, half a cup sugar, piece butter the size of a 
walnut and three teaspoons Congress yeast powder. 

D. L. S. 

Johnny Cake or Gems. One cup Indian meal, one cup 
flour, one egg, one tablespoon sugar, one cup milk, two 
even teaspoons baking powder and a little salt; mix meal, 
sugar and flour with powder added, then beat egg, add the 
milk and mix into the dry ingredients - 

Mks. c. H. Hanson. 

Excellent Corn Cake. One cup flour, one cup meal, 
one tablespoon sugar,one tablespoon lard, salt,one teaspoon 
soda, two teaspoons cream of tartar, one cup sweet milk ; 
bake in gem pans. 

Mrs E. E. Shkpard. 
Spider Johnny Cake. — Two eggs, one and two-thirds 
cups indian meal, one cup sour and one cup sweet milk, 
one and one-half teaspoons salt, one third cup flour, one 
fourth cup sugar, one teaspoon soda dissolved in teaspoon 
hot water; butter spider when hot, pour in mixture and 
turn over it a cup of milk, don't stir, when done serve hot; 
bake in hot oven. Excellent. 

Mrs J. L. Colson. 



Allegheny Muffins. One and one half cups sifted 
flour, one generous cup milk, one tablespoon butter, one 
teaspoon lard, two teaspoons baking powder, one half tea- 
spoon salt, one egg ; mix the dry ingredients and sift them 
into a bowl, add the milk and beaten egg, then the melted 
butter and lard ; beat vigorously and bake in hot gem pans. 

Mrs. H. W. Stebbins. 

Pop Overs. — One egg whipped to a froth, one cup sweet 
milk, one cup flour, salt; have gem pans hot and bake in 
quick oven. 

Mrs A. Reed. 

Browii Bread. Two cups Indian meal, one and three 
fourths cups rye meal, one cup molasses, two and one half 
cups milk, sweet, or part sour milk or water, one teaspoon 
saleratus. salt; steam four hours. 

' Mrs L. P. Davis. 

Dumplings. One quart sifted flour, three teaspoons 
Congress powder, butter the size of an egg, water to mix; 
steam ten minutes. 

D. L. S. 

Caramel Cake. — One cup sugar, one fourth cup but-- 
ter, one half cup milk, one heaping cup flour, one teaspoon 
baking powder, two eggs, one half cup grated chocolate 
melted ; bake in layer tins. Filling: one and one half cup 
powdered sugar, butter size of an egg, one half cup milk; 
boil together ten minutes, stir till cool, flavor to taste. 

Mrs. H. W. Stebbins. 

Another Caramel Cake. — Two eggs, one half cup 
butter, one cup sugar, one half cup milk, one teaspoonful 
cream tartar, one half teaspoon soda, two cups flour, bake. 
Filling: two cups sugar, two-third cup milk, butter size of 
of an egg ; boil ten minutes, when nearly cool flavor with 
vanilla, split and spread. 

Mrs J. W. Bean. 



5 

Rye Pancakes. Mix together three fourths cup rye 
meal, three fourths cup wheat flour, two teaspoons baking 
powder, one tablespoon sugar, and a little salt; beat one 
egg and add one half cup milk, pour on dry mixture and 
beat; fry as doughnuts and serve hot. 

Mrs J. X. Leach. 

Breakfast Cakes. One egg, two tablespoons melted 
butter, one cup sweet milk, two tablespoons sugar, two 
cups flour, one teaspoon cream tartar, one half teaspoon 
soda ; bake fifteen minutes. 

Mrs J. W. Bkan. 

Corn Fritters. To two cups cold boiled corn, add two 
well beaten eggs, three tablespoons cream or milk, and a 
small tea cup flour, salt ; drop small spoonful into hot fat, 
and fry a light brown. Good. 

Mrs Geo. Lowry 



CAKE. 

Ice Cream Cake. — One half cup butter, one and one 
half cup sugar, one half cup milk, two cups flour, whites 
of five eggs, two teaspoons baking powder ; bake in two 
sheets and fill with soft frosting atid cover with same. 

Mrs J. N. Leach 

Pound 'Cake. — One and one half cups sugar, three 
fourth cup butter, one half cup water, two cups flour, three 
eggs; one teaspoon baking powder; grated rind of a lemon, 
juice of one half of a lemon. 

Mus. Clarkson. 

Cup Cake. — Two eggs, cup sugar, half cup butter, half 
cup milk, two cups flour, teaspoon soda and two of cream 
tartar well mixed with the flour, flavor with nutmeg or 
lemon. 

Mrs. Kingsbury. 



Dark Cake. One egg, half cup sugar, half cup molas- 
ses, half cup butter, half cup sweet milk, one cup chopped 
raisins, two cups flour, one teaspoon soda, one teaspoon 
cloves, nutmeg and cinnamon ; bake slowly. 

Mrs C. F. Kingsbury 

Ladies' Fingers. One cup sugar, one half cup butter 
(beaten together,) one egg, one fourth cup milk, one pint 
flour, one teaspoon cream tartar, one half teaspoon soda, 
one fourth teaspoon vanilla ; cut in little strips, roll in 
sugar and bake in a quick oven. Use your hands to roll 
them instead of a rolling pin. 

Mrs E. E. Shepari). 

Sponge Cake. One cup sugar, one and one half cup 
flour, one half cup cold water, three eggs well beaten, one 
half teaspoon soda, teaspoon cream tartar. 

Mrs. J. VV. Bean. 

Sponge Cake. Six eggs, three fourths pound butter, 
half pound flour, juice of half lemon ; beat the yolks first, 1 
add the sugar to them and beat well, then beat the whites 
to a stiff froth, add and beat again, last the flour and flavor, j 

Mrs. E. E. Shkpard. 

Sponge Cake. Four e: ; v s, one cup powdered sugar, I 
one cup flour; bake one haL hour in a slow oven. 

Mrs J. Davenport 

Cheap Sponge Cake. Three eggs, one and a half cup j 
sugar, two cups flour, half cup cold water, one teaspoon 
cream tartar, half teaspoon soda ; beat the sugar and eggs | 
together and add the water when light, then the flour in 1 
which mix the soda and cream tartar, flavor with lemon 
and bake in a quick oven. 

Mrs. R A. Reid. \ 

Sponge Cake. To three eggs well beaten add a cup 
white sugar, half cup water, cup flour, two teaspoons Con- 
gress yeast powder. 

D. L. S. 



7 



Sponge Cake. Whites of three eggs beaten stiff, yolks 
beaten in pinch of salt, one cup sugar, one cup flour before 
sifting, one teaspoon cream tartar (in flour,) one half tea- 
spoon saleratus in eight teaspoons boiling water, added 
last, vanilla. 

Mrs. R. J. Ford. 

White Cake. One fourth cup butter, one cup sugar, 
one third cup sweet milk, one and a naif cup sifted flour, 
one teaspoon baking powder, whites of four eggs beaten 
to a stiff froth, flavor to suit taste. 

Mrs L. P. Davis. 
Dominion Cake. One cup butter, two cups white sugar, 
four eggs, one cup milk, four cups flour, one pound stoned 
raisins, flavor with lemon, one half teaspoon soda, one tea- 
spoon cream tartar. 

Mrs L. P. Davis. 

Nut Cake. One heaping cup sugar, half cup butter, 
half cup milk, three eggs, one teaspoon cream tartar, half 
teaspoon soda, two heaping cups flour, one cup walnuts 
chopped fine and rolled in flour. 

Mrs. R. A. Reid. 

Angel Cake. Whites of seven eggs beaten stiff, one 
cup sugar, one teaspoon vanilla, little salt, two thirds cup 
flour sifted four times, one third teaspoon cream tartar 
sifted with flour the last sifting; bake in angel cake pan 
forty minutes. Place a dish of hot water in oven while 
baking. 

Mrs C. J. Eelles 
Cream Cakes. One cup hot water, half cup butter dis- 
solved in the water, when boiling stir in one cup flour that 
has been sifted three times, when cold add three eggs well 
beaten; drop in buttered tin and bake twenty minutes in 
a quick oven. Cream : one half cup sugar, one cup milk, 
one egg, three tablespoons flour wet in little milk, vanilla. 

Mrs R. A. Reid 



Cape Cod Cake. Two cups sugar, one cup butter, one 
half cup molasses, one cup sour milk, three cups flour, four 
eggs, one teaspoon soda, one teaspoon each kind of spice, 
one lb. chopped raisins, one lb. currants, four oz. citron. 

Mrs Clarkson. 

Ribbon Cake. — One cup butter, one cup milk, two cups 
sugar, three and one-half cups pastry flour, four eggs yolks 
and whites beaten separately, two teaspoons baking pow- 
der,baked in three shallow pans ; take one cup of the dough 
and add one-half cup raisins stoned and chopped, one cup 
currants, two teaspoons molasses, one teaspoon cinnamon 
and mace mixed ; put the fruit cake between the sheets of 
like cake with.^aramel frosting, press lightly together. 

c ■ Mrs. C. S. Gleason. 

Billerica Ribbon Cake. — Four eggs, two cups sugar, 
one cup butter, one cup milk, four cups flour, two tea- 
spoons cream tartar, one teaspoon soda ; to one-third of 
this, add two tablespoons molasses, one cu\ currants, half 
cup chopped raisins, half cup citroi'i, one teaspoonful all 
kinds spices ; bake in layers and spread jelly between. 

Mrs K. a. II kid 

Cream Pies. — Six eggs, two cups sugar, two cups -if ted 
flour, two teaspoons cream tartar, one teaspoon soda dis- 
solved in two tablespoons warm water; put cream tartar 
into flour, stir eggs, flour and sugar together a minute or 
two, add the soda; when cold cut open and fill — makes 
three pies. Filling : one pint milk, one cup sugar, two 
eggs, half cup flour; beat eggs, sugar and milk together, 
add milk boiling, flavor. Excellent. 

^ r > Mrs S. R. Colson. 

Coffee Cake. Two dps sugar, one cup molasses, one 
cup shortening, one cup strong coffee, one cup sour milk, 
one egg, one lb. chopped raisiris, half pound currants, salt, 
spice to taste, flour to mix ^ Makes three-loaves. 

Mrs S* K. Colsos . 



1 



9 



Whipped Cream Pie. Three eggs, one cup sugar, one 
and one half cups flour, half cup milk, two teaspoons cream 
tartar, one of soda. Filling : two cups thick cream, one 
cup powdered sugar, one teaspoon vanilla, beat stiff : makes 
two pies. 

Mrs. L. Wellington. 
Lemon Cake. One cup sugar, two eggs, one table- 
spoon butter, half cup milk, one and one half cups flour, 
teaspoon cream tartar, one half of soda. Filling : white 
of one egg beaten stiff, half lb. powdered sugar, juice and 
grated rind of a lemon. 

Mrs Geo. Lowry. 
Delicious Cake. Two cups sug?*- one cup butter, one 
cup milk or w r ater, three eggs, three c s -if ted flour, one 
teaspoon cream tartar, medium half - teaspoon saleratus ; 
beat sugar, butter and yolks to a cream, add whites beaten 
to stiff froth the last thing, ■ flavor with vanilla and little 
nutmeg. 

Mrs. C. H. Hanson. 

Fig Cake. One cup sugar, half cup butter, half cup 
milk or water, three eggs, save out two yolks or whites for 
frosting, two even teaspoons baking powder, flour, not too 
stiff ; chop half lb. figs not very fine, add little hot water 
and sugar, cook gently until soft, separate the cake and 
spread a layer of figs between ; frost the top, mark in 
squares with a piece of fig on each square. 

Mrs. C. H. Hanson. 

Charlotte Russe. One half pint sweet cream, white 
of one egg. two thirds cup sugar, one half teaspoon extr. 
lemon ; whip the cream and eggs separately to a froth ; 
make sponge cake to line a dis^ |hen put in the filling, 
cover with cake, make ca^ ' . ,ough to split ; it looks 

pretty in a high 2"1p ' 1 before serving. 

Cake : fou v a . ;eat yolks and whites 

separate, one cup ilour, one ceaspoon cream tartar, one 
half teaspoon soda : makes two io 

Mrs E. E. Shkpard. 



! f- ' /V. 



Lemon Jelly Pie. iJ cups sugar, half cup butter, one 
cup milk, three cups flour, one teaspoon soda, two tea- 
spoons cream tartar, two eggs ; bake in layers. Jelly : 
grate rind and add juice of a large lemon to one cup sugar, | 
half cup boiling water, one teaspoon butter, one table 
spoon flour or corn starch dissolved in a little water, one 
egg ; boil until it thickens and place between layers of cake. 1 

Mrs Clarkson. i 

Chocolate Cake. — Dissolve two oz. chocolate in five s 
tablespoons boiling water ; beat one-half cup butter to a 
cream, add gradually one and one-half cups sugar, then add 
yolks of four eggs, beat until very light, add one half cup 
milk, then the melted chocolate, and last two cups sifted 
flour; beat thoroughly and stir in carefully the whites of 1 
the eggs beaten to a stiff froth, add a teaspoon of baking 
powder and one of vanilla; bake in three layers. Filling: 
boil one-half lb. sugar and a gill of water together until it 
spins a thread when pressed between the thumb and finger, 1 
have ready the well beaten whites of two eggs, add this 
syrup gradually to the eggs, beat until cool and stiff, add 
teaspoon vanilla. 

Mhs. E. E. Baldwin. 

Dried Apple Fruit Cake. Two cups dried apples i 
washed and soaked until soft, then chop fine and simmer; 
in two cups molasses two hours ; when cold add one cup 
butter, one cup sugar, one cup milk, two eggs, spice to 
suit taste, two teaspoons soda, one teaspoon cream tartar, | 
flour enough to make right consistency. 

Mrs S. A. Gooch. 

Kansas Cake. One cup sugar, one half cup molasses, 
two eggs, half cup butter, one cup sweet milk, three ; 
and one half cups flour, teaspoon each of clove, cinnamon 
and nutmeg, two teaspoons cream tartar, one of soda ; 
fruit if you like. 

Mrs J. E. Collins. 



1 1 

Cocoanut Cake. Three eggs, one cup sugar, half cup 
cold water, two teaspoons baking powder, two cups flour ; 
beat well. Filling : whites of three eggs, one cup sugar, 
one half cup coacoanut stirred in, cocoanut on top. 

Mrs. J. E. Collns. 

Orange Cake. Two cups sugar, two cups flour, half 
cup cold water, half teaspoon soda, one teaspoon cr, tartar; 
salt, yolks of five eggs, whites of two, juice and grated 
rind of one orange, bake in layers. Icing ; beaten whites 
of two eggs, two cups sugar, half juice and grated rind of 
one orange. 

Mrs. L. Wellington. 
Orange Short Cake. — Bake a rich biscuit crust in 
round jelly cake tins, open and spread with butter, a layer 
of sugar and slices of oranges from which the seeds have 
been removed, add another layer of sugar, pieces of butter, 
and nutmeg to taste ; set in oven just long enough to melt 
butter, treat the other half in same way. 

Mrs. J. W... Bean. 
Cream Cake. — i cup sugar,2 eggs,2 tablespoons softened 
butter, four tablespoons milk beat well together, add one 
cup flour in which is mixed one teaspoon cream tartar and 
one-half teaspoon saleratus ; bake in small dripping pan ; 
whip one pt. cream to stiff froth, sweeten to taste, flavor 
and pile on cake when cold ; eat fresh. Cream will whip 
easier if set on ice first. 

Mrs. J. E. Collins. 
Feather Cake. — One cup sugar, one cup milk, two and 
one-half cups flour, one cup currants, one egg, two tea 
spoons cream tartar, one of saleratus, one spoonful shorten- 
ing and spice to taste. 

Mrs. J. E. Collins. 
Soda Cake. One cup sugar, one cup milk, two cups 
flour, one egg, butter size of an egg, one teaspoon cream 
tartar, one of saleratus, flavor to taste. 

Mrs E. A. Rogers. 



12 



Cocoanut Cake. — Two cups granulated sugar, one cup 1 
water, boil five minutes ; add enough cocoanut to make it ' 
stick as you think best, spread on buttered paper to cool, , 
put red sugar on some for red, chocolate to make brown 
ones. 

Mrs E. A. Rogkrs. \ 

Chocolate Filling- Two squares chocolate, one cup 
sugar, one egg, one tablespoon corn starch, half cup of ' | 
milk, mix and boil till thick, teaspoon vanilla. 3 layers. 1 

Mrs Geo. Lowry 
Molasses Gingerbread. Two third cup molasses, half] 
cup sour milk and heaping teaspoon saleratus beaten to- j 
gether till it foams, two tablespoons shortening, salt, one 1 
teaspoon ginger, flour to mix rather stiff. Bake quickly. 

Mrs. R. J. Ford, j 

Sugar Gingerbread. One cup sugar, one cup cold 
water, half cup shortening, teaspoon cream tartar, half of 
saleratus, ginger, salt, flour to mix pretty stiff. 

Mrs. II. M. Wyatt. ; 

Mother's Doughnuts. (1) two eggs, one cup sweet k 
milk, one cup sugar, beaten together. (2) sift one tea- ! 
spoon cream tartar, half teaspoon soda into one pint flour, 
rub a piece of butter or lard as large as a walnut into the u 
flour, teaspoon grated nutmeg, little salt. Mix (i)and(2) [ 
add flour enough to roll out. L 

M. E. Eeles. j! 

Doughnuts. Two eggs, one and one quarter cups oil 
sugar, small piece of butter, one cup milk, one good sized L 
teaspoon Congress yeast powder, flour to roll. 

D. L. S. 

Doughnuts. One full cup sugar, piece of butter size i 
of a walnut, salt, two eggs broken in without beating, cup 1 : 
of milk, teaspoon soda^ two of cream tartar, nutmeg, flour I 
to roll out, not too stiff, beat well together and cut J inch 1 
thick and fry in hot fat. 

Mrs F. A. Kent. 



I 



I Soft Gingerbread. One cup molasses, one cup brown 
jsugar, one cup butter, one cup milk, teaspoon soda, two of 
cream tartar, teaspoon cinnamon, three of ginger, 2 eggs, 
three cups of flour. 

Mrs. Clarkson. 



COOKIES. 

I Hermits. Two eggs, half cup butter, cup sugar, half 
^teaspoon soda, one fourth cup milk, cup currants, all kind 
■of spice, flour enough to roll. 

Mrs R. A. Reid 

' Plain Cookies. One half cup butter, cup sugar, cup 
of sweet milk, one egg, two teaspoons Congress yeast 
powder, flour enough to roll. 

D. L. S. 

; Sugar Cookies. Three eggs, two cups sugar, half cup 
I butter, three tablespoons milk, half teaspoon soda, one of 
; cream tartar. 

A F. 

Ginger Snaps. One cup molasses, two-thirds cup of 
butter, lard or beef drippings ; boil together, pour on two 
teaspoonfuls ginger, one of soda, salt, and mix with flour 
to roll very thin. Bake quickly. 

Mrs. E. C. Hood. 

Sugar Cookies. Two cups sugar, one of butter, one of 
milk, one teaspoon each of cream tartar and saleratus, nut- 
meg or lemon, flour to roll. 

Mrs R. A. Rogers. 

Sugar Cookies. One egg, one and one half cups su- 
gar, salt, two thirds cup shortening, teaspoon soda dissol- 
ved in one half cup sour milk, nutmeg, flour to roll. 

Mrs Geo. Lowry. 



i 



H 

Ginger Snaps. One cup molasses, half of lard, half of 
sugar, two teaspoons ginger, one teaspoon saleratus dis- 
solved in a very little milk, melt sugar and lard together, 
flour sufficient to roll out thin, bake in quick oven. 

Mrs R. A. Kogkrs. 

Jumbles. Three cups sugar, tw o of butter, five of flour, 
one egg, one half teaspoon soda, flavor to taste : roll thin, 
sprinkle with sugar and bake quickly in a hot oven. 

Mrs. K. J. Fokd. 

Cookies. One egg, one cup sugar, two thirds cup butter, 
one fourth cup milk, one half teaspoon soda, one teaspoon 
cream tartar, teaspoon vanilla, flour to roll. 

Mrs Clarkson. 



PdDBINSS ANB DESSERTS. 

Cup Pudding. Fill custard cups one third full of any 
kind of canned fruit, make a batter as for hot biscuit. Do 
not roll out but drop a large tablespoonful of the batter on 
fruit in cups, cover tightly and steam twenty minutes. To 
b eaten with hot sauce flavored with lemon. Delicious. 

Mrs L. l\ Davis. 

Thanksgiving Pudding. 18 crackers rolled and soak-; 
ed in three quarts of milk over night; in the morning add! 
one pound raisins, one lb. currants, half lb. citron, half: 
cup butter, one cup sugar, one cup molasses, six eggs, salt! 
and all kinds of spice : bake slowly four hours. 

Mrs. J. N. Leach. 

Blueberry Pudding. One egg, one cup sugar, table- 
spoon butter, cup of sweet mik, pint of flour, pint of ber-j 
ries, one teaspoon soda and two of cream tartar. Steam 
two hours; eat with or without sauce. 

Mrs. M. L. Morse. 



i5 



Cottage Pudding Half cup butter, teacup of sugar, 
teacup of milk, pint of flour, one egg, two teaspoons Con- 
gress yeast powder : serve with hot sauce. 

D. L. S. 

Steamed Fruit Pudding. Two and one half cups flour, 
one teaspoon soda, half teaspoon salt, one half saltspoon 
each of cinnamon and nutmeg, one cup chopped suet, one 
cup chopped raisins, cup milk, cup molasses ; sift soda, 
salt and spice into the flour, add suet and raisins : mix 
milk with the molasses and stir into the dry mixture. 
Steam in a buttered pudding dish three hours. 

Mks. H. w. ktebbins. 
Apple Pudding. Fill pudding dish with sliced apples 
and steam an hour ; make a batter of cup of sugar, cup of 
miik, one egg, teaspoon cream tartar, one half of soda, two 
and one half cups flour; steam half an hour. Orange 
sauce : one egg, one cup sugar, one fourth cup melted 
I butter, one tablespoon boiling water, juice of one orange. 
Nice for any cake or pudding. 

Mrs. L. Wellington. 
Banana-Cream Pudding. oMelt one cup of sugar in 
one pint of hot milk ; mix two tablespoons corn starch 
with cold milk, stir into the boiling milk and cook fifteen 
minutes, add two tablespoons butter, beat the whites of 3 
eggs stiff, stir into the thickened milk and cook again five 
minutes ; turn into a deep dish to cool. When ready to 
serve, cover the cream with red banana sliced, mix a little 
salt with half a cup of powdered sugar, sprinkle this over 
the bananas; serve with cream and jelly sauce made of 
one fourth cup apple or strawberry jelly, beaten into one 
cup thick cream. Peaches may be used the same way. 

Mrs J. L. Gooch. 
Sago Pudding. Steam two tablespoons of sago in one 
quart milk placed in a double boiler; when the sago is 
soft add the yolks of two eggs beaten into one half cup of 



i6 



sugar, pinch of salt, butter the size of an english walnut, 
flavor with vanilla. Frosting : beat the whites of the eggs 
to a stiff froth, add two tablespoons of -butter and brown 
in the oven. n^A^pcu^ 

Mrs. H. In. Ackerman. 

Jellied Apples. Two quarts tart apples, pared, cored 
and quartered ; two cups sugar, one lemon, half pkg. gela- 
tine, one and one half pint water; soak gelatine in half 
cup of water two hours; put sugar, lemon juice and the 
remainder of the water on stove and boil rapidly ten min- 
utes ; put in as many apples as possible without crowding, 
cook gently until tender; take up on skimmer and spread 
on platter to cool, repeat till apples are all cooked ; re- 
move juice from fire and stir in gelatine till dissolved, 
place tin in ice water and stir till cold ; put in apples, mix, 
turn into moulds, set in a cool place to harden. Serve 
with whipped cream or soft custard. 

Mrs. L. W ellington. 

• 

Pudding Sauce. Beat one tablespoon butter, one cup | 
sugar and one egg to a very light cream ; make a thin I 
paste of flour and one cup water, boil and pour hot over \ 
the cream, stirring thoroughly. Flavor with vanilla or \ 
nutmeg. 

Mrs Geo. Lowry , 

Bread and Butter Pudding. Cut buttered slices of I 
soft bread into small squares, place in baking dish and i 
sprinkle cocoanut over it, add unflavored custard and bake \ 
in moderate oven. Serve with a flavored liquid sauce. 

E. F. : 

Bird Nest Pudding. Six tablespoons sago or tapioca, 
one quart water; pare and core the apples, fill with sugar. 1 ' 
Soak sago 30 minutes and pour on apples ; bake two hours, 
eat with sugar and milk. 

Mrs E. A. Rogers. 



English Plum Pudding. One half cup molasses, one 
half cup milk, one fourth cup butter, one and three fourths 
| cups flour, half teaspoon soda, half teaspoon each of clove 
I cinnamon and allspice, half cup raisins, salt ; steam two 
1 or three hours. 

Mrs E. G. Came. 

j Cake Pudding. Alternate layers of stale cake sliced 
I thin, and chopped raisins and citron. Make a custard, 
| pour over the cake until covered, let it stand fifteen min- 
j utes, and steam one hour in buttered pudding dish. 

Mrs, H. W. Stebbins. 

Queen of Puddings. One pint of bread crumbs to one 
! quart of milk, one cup of sugar, four eggs, butter size of 
an egg, bake. When pudding is baked spread a layer of 
jelly or preserves or fruit over the top, over which spread 
whites and set in oven to brown. 

Mrs S. R. Colson. 

Orange Pudding. Two large oranges, one cup white 
sugar, one pint sweet milk, two tablespoons corn starch, 
j two eggs. Cut up the oranges in a deep white dish, spread 
over one half of the sugar ; bring the milk to a boil, add 
the yolks of eggs, corn starch and remainder of sugar well 
beaten together, cook till thickens, then pour over the or- 
anges. Beat the whites to a froth, add tablespoon sugar, 
spread on top and brown. 

Mrs. C. E. Oummings. 

French Custard Pudding Melt and slightly burn 
two thirds cup granulated sugar, turn into the double boil- 
er letting it harden on the bottom and sides, up as far as 
the custard will reach. Make a custard of three eggs, 
three tablespoons sugar, one pint cold milk, one half tea- 
spoon vanilla; strain and pour in on to the burned sugar, 
steam three or four hours. When removing from the 
steamer turn upside down. Good either hot or cold. 

Mrs. E. E. Baldwin. 

I 



i8 




Fruit Pudding. One cup molasses, one cup milk, 
three cups flour, one half cup butter, one cup raisins, two 
eggs, one teaspoon soda, two teaspoons cream tartar, small 
teaspoon each kind of spice ; steam two hours and serve 
with cold sauce. Half amount for small family. 

Mrs. Clarkson. 

Bread Pudding. One pint nice bread crumbs soaked 
in one quart milk, yolks of four eggs, one cup sugar, rind 
of one lemon grated or two teaspoons extr. lemon, butter 
size of an egg; bake. When cool cover with the whites 1 
of four eggs beaten to a stiff froth, with one small cup of 
sugar and the juice of the lemon or teaspoon extract of 
lemon; brown lightly in the oven. 

Mrs C. F. Kingsbury 
Very Nice Ice Cream One quart milk, two well 
beaten eggs, one large coffee cup sugar, one large table- 
spoon corn starch, add to the milk when boiling, let the 
whole boil a few minutes; let it thoroughly cool, add the 
flavoring the last thing. A cup of cream beaten to a froth 
and added just before freezing improves it very much. 

Mrs. R. L. ntebbins. 1 

American Cream. Let one quart milk come to a boil 
beat the yolks of four eggs in sugar to taste, dissolve hal 
a box Cox's gelatine in milk, let it stand one hour, stir the 
yolks and gelatine into boiling milk ; beat whites to stif : 
froth, turn the custard over them while hot, stirring al 
the time, put in moulds to cool. 

Mrs S. R. Co l son. 

Tapioca Cream. Three tablespoons tapioca soaked in 
a pint of water over night, one quart milk heat to a boiling 
point, drain the tapioca and stir into the milk, let it boil i 
up then add the yolks of three eggs and half a cup sugar, 
flavor with vanilla and frost with the whites of the eggs. : 

Mrs R. A. Reid • 



I 



i 9 



Snow Drift Sauce. One half cup butter beaten till 
white, one cup powdered sugar stirred in gradually and 
beaten to a cream. Pile it on a glass dish, grate a little 
nutmeg over it and place on ice. Nice for hot puddings. 

Mrs. 0. J. Eeles. 

Roman Cream. Scald one quart milk in double boiler, 
dissolve half box Cox's gelatine in cold water, beat two 
eggs and half cup sugar, thicken in the milk ; put the gel- 
atine in the custard and stir. Cool in moulds. 

Mrs. C. H. Hanson. 

Mountain Dew Pudding. Three crackers finely rolled, 
beaten with the yolks of two eggs and one spoon of sugar 
mixed with one pint of milk and baked 30 minutes. Beat 
the whites of the eggs to a stiff froth, add three tablespoons 
of sugar and flavor to taste : spread on pudding and let it* 
brown. Eaten warm, it is very nice. 

Mrs. B. L. Stebbins. 



PIES. 

Lemon Pie. One cup white sugar, one cup hot water, 
one lemon — outside grated, one and one half large crack- 
ers or two small ones rolled fine, beaten yolks of two eggs, 
all put together and boiled two or three minutes ; spread 
on crust and bake. Beat whites to a froth, one tablespoon 
sugar, spread on top and brown. 

Mrs. C. E. C'ummings. 

Lemon Meringue. Grated rind and juice of one large 
lemon, one cup sugar, yolks of two eggs ; beat together 
thoroughly then add four tablespoons flour dissolved in a 
little milk, add milk enough to fill a deep plate which 
should be be lined with a rich paste. Bake in rather a 
slow oven. 

Mrs. R. A. Reid. 



20 



Lemon Pie. One cup boiling water, one tablespoon 
corn starch dissolved in cold water, put into the boiling 
water and stir till clear ; one cup sugar, piece of butter 
half size of an egg, juice and grated rind of a lemon, yolks 
of two eggs, saving the whites for frosting. 

Mrs. C. Evans. 

Rhubarb Pie. One cup chopped rhubarb, one cup su- 
gar, one rolled cracker, one egg, piece of butter size of a 
walnut. Bake in two crusts. 

Mrs. H. VV. Stkbbins. 

Custard Pie. For crust, two cups flour, two table- 
spoons butter or lard, pinch salt, well rubbed together, 
then add cold water to make a thick paste. For custard, 
three eggs well beaten with three heaping tablespoons su- 
gar, pinch salt and nutmeg, adding one and a half pints 
milk. Before placing in the oven apply an inch bandage 
of cotton cloth wrung out in cold water. A hot oven is 
required, but care must be taken not to cook too long, or 
it will whey. 

Mrs C. F. Kingsbury 



SALABS. 

Lobster Salad. One tablespoon each of butter, salt 
and sugar, one teaspoon mustard, three eggs beaten thor- 
oughly, one cup milk or cream ; mix all together, add one 
cup weak vinegar; put in double boiler and stir constantly 
till it thickens. Chop lobster, arrange lettuce leaves on 
platter and put in each leaf one tablespoon of lobster and 
some dressing. 

Mrs. M. L. Morse. 



21 

■| Cabbage Salad. Yolks of three eggs, two tablespoons 
; melted butter, half cup hot vinegar, one cup milk, one 
j quarter salt spoon cayenne pepper, one teaspoon salt, one 
| tablespoon sugar, two teaspoons mustard. Cook in a dou- 
| ble boiler until thick, adding beaten whites of three eggs, 
j When cold pour over cabbage. 

Mrs F. A. Kent. 

Plain Salad Dressing. Two eggs, tablespoon butter, 
i eight tablespoons vinegar, half teaspooon mustard, place 
j in bowl over hot water and stir until creamy, pepper and 
I salt to taste. 

Mrs, C. H. Hanson. 

Salad Dressing. One tablespoon butter, two table- 
I spoon sugar, yolks of four eggs, one tablespoon dry mus- 
tard, teaspoon salt, pinch of cayenne, seven large spoonsful 
of vinegar. Beat butter and sugar together, add beaten 
yolks, salt, mustard and cayenne, then add the vinegar 
j gradually, let it thicken over a dish of hot water, beat 
whites of eggs very stiff and add when taken from fire one 
half cup of cream before serving if too thick. 

Mrs. J. N. Leach. 

Salad Dressing. Yolks of three eggs, one tablespoon 
mustard, cup vinegar, three fourths cup oil, teaspoon each 
of sugar, salt and Worcestershire sauce, whites of eggs 
beaten stiff and stirred in ; cook in a double boiler a few 
few minutes. 

Mrs J. Davenport 

Mustard Dressing. One egg beaten, one desertspoon 
each of sugar, corn starch and mustard, one teaspoon salt, 
half cup vinegar, half cup water ; stir until it boils, add 
buttter size of a walnut. For cold meat, lobster or lettuce. 

Mrs. C. J. Eeles. 



! 



22 



PICKLES AND JELLIES. 

Mixed Ptckles. 50 small cucumbers, 25 peppers, re- 
move the seeds, two quarts string beans, two quaits 
onions, half peck small green tomatoes, large cauliflower. 
Cut cucumber, beans and cauliflower and sprinkle over 
them half pint of salt, let them stand over night; in the 
morning drain, add to the mixture half pound mustard, 
half pound white mustard seed, two oz. celery seed, half 
oz. cloves, half oz. allspice. After mixing well, place in 
kettle and cover with cider vinegar, let it boil fifteen min- 
utes. Put in Mason's jars. Use whole spices. 

Mrs. ('. J. Ekles. 

Tomato Catsup. To one gallon tomatoes add one qt. 
vinegar, one pound brown sugar, one fourth pound salt, 
two or three red peppers, one oz. black pepper, one oz. of i 
allspice, half ounce cloves, half ounce ginger root, half 
pound ground mustard, all spices whole. Boil 3 hours. 

Mks L. I\ Davis. 

Coffee Jelly. \ box gelatine soaked in \ cup water 
until soft ; put in the coffee pot five tablespoons freshly \ 
ground coffee and four cups boiling water and let this j 
stand, not boil, where it will keep hot for fifteen minutes ; 
then strain the coffee through a flannel bag and pour over 
gelatine and add one cup sugar and turn into moulds to 
harden. Let the jelly stand about a day, and serve on a 
shallow dish with half pint of whipped cream ; add half 
teaspoon vanilla and teaspoon sugar to the cream before 
it is whipped. 

Mrs. E. E. Baldwin. 

Cranberra Jelly. One quart berries and one half 
pt. cold water over a hot fire in a bright tin or granite sauce 
pan. As soon as possible mash the berries and add one 
pint sugar ; stir well and let it boil up once. Turn into 
moulds previously wet in cold water. The process should 



1 



23 



not take more than ten minutes, and if light colored ber- 
ries are used will never fail to form in mould. Ready for 
use in twelve hours. 

Mrs. K. J. Ford. 



MISGELANEOaS. 

Chicken Timballs. Take a medium sized white bowl 
and line it well with the nicest of butter laid on the whole 
inner surface, like a thick paste. Boil a package of medi- 
um sized macaroni in boiling water until tender enough 
to cut, remove to cold water to bleach, and cut into pieces 
i J inches long, use sharp knife; with these pieces line 
the bowl by standing them on end and close together, 
'! using knitting needle to lift with, beginning in the middle 
of the bowl and working out each way until your bowl is 
filled. For the quenelle to fill these little pipes with, 
take all the breast of a raw chicken and the best part of 
the leg, a large slice of bread soaked in cream, quarter of 
a pound of butter, a little grated nutmeg, sait, pepper, the 
yolks of five eggs, and pound well until it is all like a thick 
paste. This mixture is poured into the centre of the bowl 
and after it has been carefully covered and well steamed 
for two hours or more the whole is turned out upon a 
! handsome salad dish and resembles a minature bee-hive 
made of honey comb. Serve hot, surrounded by the ac- 
, companying sauce : one quarter pound of butter, a big- 
wooden spoon (heaping) of flour, mixed upon the stove, 
to which add a pint of boiling cream, and let it thicken 
until it is "just right," then serve with delicate snowflake 
crackers and pickled olives as a course. 

Mrs E. E. Shkpard. 



I 



24 



Fish Cakes. One cup cooked fish made fine, two cups 
mashed potato, one egg, a little butter and pepper. 

Mrs J. Davknport. 

Escalloped Potato. Layer of cracker crumbs on 
bottom of buttered dish, then of cold potato sliced fine, 
season with salt, pepper and butter. Repeat layers hav- 
ing crackers for top. Fill to cover crumbs with milk or if 
water. Bake an hour or until nicely browned. Nice for 
supper. } 

Mrs. K. J. Ford. 

Potato Soup. Boil three or four potatoes and mash 
them, add quart of cold water, little celery salt, salt and 
pepper. Before taking from stove add one quart of milk. , 
to thicken this add one teaspoon corn starch dissolved in j. 
water. Add butter when ready for table. 

E. F. 

Tomato Soup. One quart water, one pint tomato, let it j, 
boil up and add small half teaspoon soda, boil one half [ 
hour. Add one pint milk, let scald, pepper, salt, butter to 
taste. 

Mrs J. Davknport. [ 
Omelet Puff. Six eggs, reserve whites of three, one 
cup milk, one tablespoon flour, little salt, mix thoroughly 
together ; place spider on stove with a piece of butter size ,j 
of a walnut, when hot pour in the mixture ; set in the oven !,l 
when just about done, spread over whites beaten to stiff [{ 
froth, set back in the oven to brown ; serve hot. Excellent 

Mrs. M. R. Shaw. 

Mock Turbot. Boil three pounds of haddock half an 
hour, pick it fine, season with salt and pepper and set away; j» 
make a dressing of one quarter cup of butter, two table- f 
spoons flour, three eggs beaten together. Stir this into a f 
quart of boiling milk in which three slices of onion have f 
been boiled and skimmed out, stir until thick. When 

i 



25 



ready to serve put layer of fish then layer of dressing in 
buttered dish until full, the last layer being dressing and 
covered with cracker crumbs. Nice relish for supper 

Mrs F. A. Kent. 
Veal and Ham Loaf. Two pounds veal and two 
pounds ham chopped raw very fine, mix with two eggs 
and three rolled crackers, season with salt, pepper and 
nutmeg. Form in the shape of a loaf and put in a meat 
pan, adding water about an inch and a half high around it. 
Place in the oven and baste frequently with the water for 
two hours, with moderate fire. Nice for luncheon or tea. 

Mrs Clarkson. 

Chicken Croquettes. One pint chicken chopped 
very fine, cup grated bread crumbs mixed with chicken, 
salt and pepper to taste. Melt one tablespoon butter and 
while on the stove add slowly one tablespoon sifted flour, 
one cup hot milk, slowly stirring all the time ; add this to 
other ingredients and let it cool. Shape into rolls, dip in 
beaten egg and then in cracker crumbs and fry in hot fat. 

Mrs. B. C. Lkonakd. 

Jellied Chicken. Boil chicken or veal until tender, 
use as little water as possible, when cold chop fine and 
season with pepper and salt, then put it in a mould 01 dish. 
If the water in which the meat was cooked is thin, boil it 
half away, add a tablespoon gelatine when dissolved, and 
while still warm pour over the meat. Ready for use next 
day. Good sliced for sandwiches or lunch. 

Mrs Geo. Lowry 

Halliard's Chocolate. One cake Baker's chocolate 
grated, one fourth pound Bermuda arrow root, three table 
spoons rice flour, three fourths pound granulated sugar. 
Keep in a dry place. Directions for making : two even 
table spoons of this mixture to a pint of milk ; let the 
milk come to a boil, then put in the mixture dissolved in a 
little cold milk. Stir until it thickens. 

Mrs C. E. Gleason. 



26 



Nut Candy. One pint sugar put into an agate pan or 
kettle and stirred constantly until it becomes a syrup, then 
add one quart peanuts which have been chopped fine ; stir 
in quickly and pour at once into a buttered pan, as it har- 
dens quickly. One quart peanuts means that quantity 
before they are shelled. No water is added as the candy 
is composed of sugar and nuts alone. 

Mrs. E. E. Baldwin. 
Home-made Cream Candy. To two cups white sugar 
add half cup water to dissolve it, and boil without stirring 
in a bright pan, until it will crisp in water, about twenty 
minutes. Just before it is done put in half teaspoon cream 
tartar, teaspoon vanilla, lemon or other extract. When 
done pour out on a buttered pan, and when cool enough 
to handle, pull it until perfectly white then stretch it out 
on a moulding board, and with a chopping knife cut in 
pieces and lay on buttered paper on a plate. 

Mrs Glo. Lowry. 

. 

THINGS W0RTH KN6WINS. 

A simple way to cover jelly tumblers is to place a piece 
of thin cloth over the top and snap an elastic band around 
to hold it. Jelly does not mould if covered in this way, 
but keeps perfectly. 

Custards may be baked in glass cups if they are set in 
the oven in a pan of warm water. The glasses will no be 
injured and they look pretty upon the table. 

When the fire is low sprinkle over the coals some sugar 
It will kindle a blaze as quickly as kerosene. 



27 



When fat is spilt upon the stove sprinkle salt over it to 
prevent the odor. 

When oil is spilt on the carpet or floor, scatter rye or 
graham meal over it thickly and let it remain several hours. 

Sour milk or cream tartar will remove ink stains if 
used promptly 

To boil a pudding in a bag, wring bag out in hot water 
and sprinkle flour inside before putting in the pudding. 

Lemon juice and salt will remove iron rust. Must be 
used in the sun. 

Rhubarb and berries retain their natural flavor if canned 
without cooking Fill the jar with fruit, place in a kettle 
of cold water full enough to cover the jar. When the wa- 
ter has filled the jar put on the cover and seal. 

In cutting up oranges for pudding, be careful and re- 
move every particle of the white inner skin or they will be 
bitter after standing a few hours. 

Oranges and peaches cut up and sugared and cooled in 
the refrigerator for two hours make a nice dessert. Also 
banannas sliced and sprinkled with sugar and lemon-juice, 
and cooled. 

Hard boiled eggs chopped very fine and seasoned with 
salt and pepper, make delicious sandwiches. One egg is 
sufficient for two sandwiches. 



Best Goods! 



Lowest Prices 



We supply seventy families in West Medford with 

-^[n(|Jr0eOTie;g,#]M<- 

making regular calls for orders 

TUESDAYS AND FRIDAYS. 

If strangers to you, some neighbor of yours can speak in 
praise of our goods and service ; if already trading 
with us, why not refer us to your next door 
neighbor ? 

WAITT & HATCH, 

130 SALEM STREET, MEDFORD, MASS. 



WILL H, WAITT. 



HERBERT A. HATCH 



J±.T THE 

l W c 



YOU WILL FIND A NICE LINE OF 

Hosiery. Gloves, Corsets>Cotton Underwear.Wrappers 

&c. at the 

SLOWEST CASH PRICES-^ 

Orders received for ButtericJc's Patterns. 



MRS. M. A. JEWETT. 



l8k>. 15 sfeowEKS Street, 



WEST MEDFORD. 



Notice to all Horse Owners 

Of West Med ford and vicinity, and any one in want of 

iron ^wojRJk:, 

HEAVY AND LIGHT CARRIAGE REPAIRING, 
Horse Shoeing, a specialty, 

Will find it to their advantage to call on 

HARVEY WRIGHT, 

Corner of High Street and Harvard Avenue, 

Ali work warranted satisfactory or no charges. Thanking' the people 
for their past patronage, and hoping to be remembered in future. 



EUGENE COFFIN, 

OIRRI/IQE&SIQN PAINTER, 

Rear 204 High Street, 

Residence 22 Bowers. 




5, 0. gfil^EI^ 

ROOM ii TREMONT TEMPLE.. 
B0STON. 

Teeth extracted evenings at Residence 107 High St. West Medford. 

POOLE & LEACH, 



DEALERS IN 



Custom Work and Repairing. 

— *30 'HARVARD AVENUE,^— 

[WEST • MEDFORD, 



i. I. JSewbll, 
DRESS H/IKER, 

J/Ftfr^ ticmg at 36 (Boston Avenue or at residence 
of customers. 

Z. S NEWELL, 

36 BOSTON AVENUE, WEST MEDFORD. 



eJf. S. Sa/vMe, 

169 tremont Street, BOSTON. 

TstlsLe Elevator. 



ARTHUR A. BARTLETT, 

itscnrss, smw into vxissco*- 



A- 



P^II)'I ! Il^,v<- 

Order Box at Fred A. Kent's. 
149 HIGH STREET, 

WEST MEDFORD. 

GEO. H. DUNCKLEE, 

HACK, LIVERY, SALE >ND BOARDING 

STABLE. Ofsn 

BARGES FURNISHED for PICNICS a/Id other PARTIES at Reasonable Rhjes 

ffji GK0 FOR WEDDIJVQjS MD FUMRA0, 

¥l\e "be^t of Carriage ai)d Saddle ftoi^ef always oi\ Vai)d. 
^g^* Particular attention paid to Boarding Horses. 
A Specialty made of buying and selling Family Horses. 

Harvard Avenue, - - - West Medford. 

CONNECTED BY TELEPHONE. 



O W IS THE TIME 
TO BUY YOUR 

(&AMM AIM ML© WEI SHIM 

A full line of Seeds, 
FARMING TOOLS AND FERTILIZERS, 

CONSTANTLY ON HAND, 

•AT 0BER'S.« 

BORNStBROS,, 
DEALERS IN RELIABLE 

!LO"W" PRICES. 

Repairing of all kinds promptly done 

Orders taken for ALL kinds of specialties. 
WEST MEDFORB, MASS. 



N. H. BRODERSEN, G T. DAY. 



BRODERSEN & BAY, 

MANUFACTURERS OF 



287 DEVONSHIRE STREET, 

BOSTON. 

NEW YORK OFFICE, 604 BROADWAY. 




The careful attention of particular housekeepers is 
invited to our full line of 

ls/L .A. 1ST" IN~'S 

Flavoring Extracts, all sizes, and prepared from the 
finest and purest materials. We have had long experience 
in the grocery business in different localities and have 
handled a great many kinds of extracts, but we must say 
these are among the finest on the market, and the price 
is within the reach of all. If the people will only try one 
bottle of these goods they will be sure to come the sec- 
ond time. 

The above mentioned goods can be found at the first 
class grocery of 

A* C. GBEME & CO. 

188 HIGH STREET, 



WEST MEDFORB, MASS. 



LC ACQUISITIONS 




BETTER THAN BAKING POWDER 

Most baking powders contain alum or unonia, ile 
Congress k r EAST Fowler is a perfectly pure 
and healthful preparation, the active 
ingredients cf which -are Crean) 
Tartar and Soda.. 



Ask your Grocer for Congress. 



